- beetroot - 3 pieces
- cucumber - 2 pieces
- eggs - 2-3 pieces
- green onions - 1 piece
- dill - 1 piece
- kefir - 0,8 liters
- boiled water - 0.5 liters
- sour cream - 3 st. spoons
- salt - 1 piece (to taste)
Boil, then cool the beetroot. Grate the beetroot in a large saucepan. Boil and chop the eggs. Add the eggs to the grated beetroot. Cut cucumbers and green onions. Add to the pan. Add finely chopped dill, a few tablespoons of sour cream. Salt. Well, mix everything together. Pour the yogurt. Add cold boiled water. Mix.
Servings: 2-4